It turns out the devil is in the details, and after mastering the production of a perfectly hard-cooked egg, amping up the ingredients to fill it with will make all the difference in the world.

The whole concept of a deviled egg becomes all the more enticing when you begin to conjure up all of the ways you can serve those little devils — as an appetizer, as the main event in an entree salad or as a sensational snack starring all on their own.

To be “deviled” actually means to add an ingredient that gives it a spicy kick like cayenne, hot sauce or Dijon mustard, so make sure one of your ingredients elevates the spice in the filling you concoct.

Advantages are endless when it comes to serving deviled eggs. They can be made ahead, chilled and served later, for starters. They are a nutritious source of protein. Making them is a super simple venture, and eggs are economical. And once again, the versatility of a deviled egg ensures that it can be served as an appetizer, salad accompaniment or as a snack.

Get comfortable with the basic recipe and add a dash of something spicy, pipe filling with a pastry bag and a large star tip, garnish with something crunchy, and you are good to go!

Boil up a few eggs to have on hand to devil to your heart’s content with this week’s Special of the day: Deviled Egg Eggstravaganza! and recipes for Tex-Mex Deviled Eggs, Crunchy Pea Salad-Stuffed Deviled Eggs and Deviled Eggs with Smoked Salmon and Dill. Enjoy!

TEX-MEX DEVILED EGGS

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Looking to spice up your eggs, then go with Tex-Mex Deviled Eggs.(Photo: For the Tribune/Sydne George)

Makes 6 deviled eggs

3 eggs

3 tbsp. real mayonnaise

Dash salt

¼ tsp. chili powder

2 tbsp. pepper jack cheese, finely grated

Ripe olive slices, for garnish

Fill a medium saucepan 2/3 full with salted water. Bring to a boil. Immerse eggs in boiling water and cook for 8 minutes. Immediately remove eggs from boiling water and transfer to bowl of ice water in sink to cool. When completely cool, shell eggs and slice in half.

Remove yolks and place in small mixing bowl, add mayonnaise, salt and chili powder and stir to mix. Fill cooked eggs with filling and garnish with grated pepper jack cheese and slice olives.

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CRUNCHY PEA SALAD-STUFFED DEVILED EGGS

Makes 6 deviled eggs

3 eggs

3 tbsp. real mayonnaise

½ tsp. Dijon mustard

Dash salt

1 tsp. red onion, finely chopped

2 tsp. water chestnuts, finely chopped

1 tbsp. frozen baby peas, thawed

2 tsp. crispy bacon bits

Fill a medium saucepan 2/3 full with salted water. Bring to a boil. Immerse eggs in boiling water and cook for 8 minutes. Immediately remove eggs from boiling water and transfer to bowl of ice water in sink to cool.

When completely cool, shell eggs and slice in half. Remove yolks and place in small mixing bowl, add mayonnaise, Dijon, salt, red onion, water chestnuts and baby peas, and stir to mix. Fill eggs and garnish with bacon bits.

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DEVILED EGGS WITH SMOKED SALMON AND DILL

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Fish lovers can give Deviled Eggs with Smoked Salmon and Dill a try.(Photo: For the Tribune/Sydne George)

Makes 6 deviled eggs

3 eggs

3 tsp. real mayonnaise

Dash salt

Dash cayenne pepper

½ cup smoked salmon, cut into small pieces

Cucumber, thinly sliced

Dill sprigs, for garnish

Fill a medium saucepan 2/3 full with salted water. Bring to a boil. Immerse eggs in boiling water and cook for 8 minutes. Immediately remove eggs from boiling water and transfer to bowl of ice water in sink to cool.

Sydne George(Photo: File photo)

When completely cool, shell eggs and slice in half. Remove yolks and place in small mixing bowl, add mayonnaise, salt, and cayenne and stir to mix. Fill eggs and garnish with smoked salmon, cucumber slices and dill sprigs.